Rasmalai Ladoo

 Ingredients:

For Chenna:

• 1 liter whole milk

• 2 tablespoons vinegar

 

Rasmalai Mix:

• ¼ cup milk powder

• 1½ tbsp powdered sugar

• ½ tsp cardamom powder

• 1 tbsp crushed pistachios

 

Ladoo Ingredients:

• ¼ cup heavy whipping cream

• ¼ cup saffron milk (1½ tsp saffron strands dissolved in ¼ cup lukewarm milk)

• ⅓ cup powdered sugar + 3 tbsp extra

• ¾ tsp kewra essence

• ¼ tsp cardamom powder

 

Garnishes:

• Crushed pistachios

• Saffron strands

 

Directions:

1. Make Chenna: Boil the whole milk in a heavy-bottomed pan over medium heat. Once it comes to a boil, reduce the heat and add vinegar while stirring continuously until the milk curdles. Remove from heat and let it sit for a few minutes.

 

2. Strain the curds: Pour the curdled milk into a muslin or cheese cloth to strain out the whey. Rinse the curds under cold water to remove the vinegar taste. Gather the cloth and squeeze out excess water. Hang the chenna for about 30 minutes to ensure it’s well-drained.

 

3. Prepare Rasmalai Mix: In a bowl, combine the drained chenna, milk powder, powdered sugar, cardamom powder, and crushed pistachios. Mix well until smooth. Divide the mixture into small portions and roll them into smooth balls (ladoo).

 

4. Make the Saffron Milk: Dissolve saffron strands in lukewarm milk. Set aside.

 

5. Prepare Ladoo Mixture: In another bowl, whip the heavy cream until soft peaks form. Gently fold in the saffron milk, ⅓ cup powdered sugar, kewra essence, and cardamom powder until combined.

 

6. Coat the Ladoo: Take each chenna ball (ladoo) and dip it into the saffron milk mixture, then roll it in the remaining powdered sugar to coat.

 

7. Garnish: Place the coated ladoos on a serving plate. Garnish with crushed pistachios, and saffron strands.

 

8. Serve: Let the ladoos sit for a while to absorb the saffron milk before serving.

 

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